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Zesty Italian Turkey & Ham Sub Sandwich

What you Need

1 1/4 lb.
Sara Lee® Cajun Style Turkey, sliced
1/4 lb.
Sara Lee® Brown Sugar Ham, sliced
8 strips
applewood-smoked bacon, cooked
1/4 lb.
mozzarella cheese
1/2 cup
iceberg lettuce, shredded
1/2 cup
red cabbage, thinly shredded
1/4 cup
green onions, sliced
1/2 cup
banana peppers, drained & sliced
2 tbsp.
olive oil
1 tbsp.
balsamic vinegar
1 tsp.
red pepper flakes, crushed
1 loaf
soft Italian bread (12")
2 tbsp.
brown mustard
4 tbsp.
mayonnaise
1 tsp.
sea salt, to taste
1 tsp.
cracked black pepper, to taste
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How to Make It

STEP 1
Place a pot of salted water on the stove and bring to a boil. Cook the macaroni according to the package instructions.
STEP 2
On the grill or in the oven, roast the poblano pepper until the skin blisters and chars. Place in a Ziploc bag to rest. Once cool to the touch, dice the pepper and remove the seeds and stem.
STEP 3
In a small pot, melt the butter on medium-low heat and add flour. Mix well and cook for 3-4 minutes.
STEP 4
Slowly, add the milk and whisk so that no lumps form.
STEP 5
Add salt, pepper and poblano pepper. Let cook for about 15 minutes, careful not to scorch the sauce.
STEP 6
Mix in the cheese and add the cooked pasta.
STEP 7
Fold the bologna into a muffin pan or ramekins.
STEP 8
Fill the bologna cup with the mac and cheese and bake for about 10 minutes at 350°.
STEP 9
Top with bread crumbs and parsley.
STEP 10
Let cool for 5-8 minutes to allow the cups to set.
 
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